Lemon Meringue Cheesecake is a delightful fusion of two classic desserts: the creamy richness of cheesecake and the tangy sweetness of lemon meringue pie. This dessert is perfect for special occasions, family gatherings, or whenever you want to impress your guests with a show-stopping treat. The combination of a buttery graham cracker crust, smooth lemon-flavored cheesecake filling, and a fluffy meringue topping creates a dessert that is both visually stunning and deliciously satisfying. Follow this step-by-step guide to make your own Lemon Meringue Cheesecake at home.
Ingredients for Lemon Meringue Cheesecake
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup unsalted butter, cut into small pieces
For the Meringue Topping:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
How to Make Lemon Meringue Cheesecake
Prepare the Crust:
- Preheat the oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
- Form the crust: Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or a flat-bottomed glass to create an even layer.
- Bake the crust: Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Prepare the Cheesecake Filling:
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add sugar and sour cream: Add the granulated sugar and sour cream, and continue to beat until well combined.
- Incorporate eggs: Add the eggs, one at a time, beating well after each addition.
- Add flavorings: Mix in the lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
- Pour the filling: Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
Bake the Cheesecake:
- Prepare a water bath: Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake: Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the oven and let it cool completely to room temperature. Refrigerate for at least 4 hours or overnight.
Prepare the Lemon Curd:
- Cook the lemon curd: In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Add butter: Remove from heat and stir in the butter until fully melted and incorporated.
- Cool the curd: Transfer the lemon curd to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until ready to use.
Prepare the Meringue Topping:
- Beat the egg whites: In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Add cream of tartar: Add the cream of tartar and continue to beat until soft peaks form.
- Add sugar: Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Add vanilla: Beat in the vanilla extract.
Assemble the Cheesecake:
- Spread the lemon curd: Once the cheesecake is fully chilled, spread the lemon curd evenly over the top.
- Add the meringue: Spoon the meringue onto the lemon curd, spreading it to the edges and creating decorative peaks with the back of a spoon.
- Broil the meringue: Preheat your oven’s broiler. Place the cheesecake under the broiler for 1-2 minutes, watching closely, until the meringue is lightly browned.
About the Main Ingredients
Cream Cheese:
Cream cheese is the star of any cheesecake, providing a rich and creamy texture. Ensure it is at room temperature before mixing to achieve a smooth filling without lumps.
Lemon Juice and Zest:
Fresh lemon juice and zest add a bright, tangy flavor that balances the sweetness of the cheesecake and meringue. The zest contains essential oils that enhance the lemon flavor.
Eggs:
Eggs are essential for the structure of both the cheesecake and the meringue. They help create a smooth, firm texture in the cheesecake and provide stability and volume in the meringue.
Graham Crackers:
Graham cracker crumbs form the base of the crust, adding a buttery, slightly sweet crunch that complements the creamy filling.
Meringue:
The meringue topping, made from whipped egg whites and sugar, adds a light, airy texture and a beautiful golden finish to the cheesecake.
Butter:
Butter is used in the crust to bind the graham cracker crumbs together and in the lemon curd to add richness and a smooth consistency.
Lemon Meringue Cheesecake is a delightful dessert that combines the best of cheesecake and lemon meringue pie. With its creamy filling, tangy lemon curd, and fluffy meringue topping, this dessert is sure to impress. Whether for a special occasion or just to satisfy your sweet tooth, this recipe will guide you through creating a show-stopping treat that everyone will love. Enjoy the bright flavors and rich textures of this delicious Lemon Meringue Cheesecake!
